approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls sliced provolone cheese, optional
Trim excess fat off of beef roast (important to do or else your juice is greasy) and season meat all over with salt and pepper. Pour beef broth, condensed French onion soup, and garlic powder into slow cooker and place beef roast into liquid. Cook on low for 6-8 hours. Slow cookers have different time intervals that you can select, so work with your cooker. Depending on how the settings on your slow cooker work, the time will vary. Since this is cooking in liquid, you don’t have to worry about the meat drying out in the same way you might if you were roasting the meat in the oven. Mine took 7 1/2 hours and was falling apart tender. Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes. Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.
*Note: If there is excess fat in your au jus, simply pour it from the slow cooker into a large measuring cup and let it stand for about 5 minutes so the fat separates. Skim it off, then pour the juice into serving cups
I have never used Meyer lemons before so I was interested to see how different they were and BOY was I impressed. I didnt think I would be able to get these in my neck of the woods but I found them at the local Walmart and I am so glad I did!!
4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 tablespoon lemon zest
3 large eggs, at room temperature, separated
1/3 cup Meyer lemon juice (or 1/4 cup regular lemon juice)
1/3 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
Powdered sugar, for dusting
1. Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings).
2. In the bowl of a stand mixer, beat the butter at medium speed until light and fluffy. Add the sugar and lemon zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.
3. Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
4. Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
5. Lightly dust with powdered sugar. Serve warm.
Notes-if you can't find Meyer lemons you can use regular lemons. Just use 1/4 cup of lemon juice. And if you use smaller dishes or ramekins decrease baking time to 45 minutes or until golden brown.
I stumbled across this idea and thought hmmm the picture looks really good but I dont know how the blueberries would be in a cinnamon roll. So being a little curious I decided to test it out. YYYUUUMMM! The blueberries arent overwhelming at all it is the perfect combination. I however used my go to cinnamon roll dough recipe from Our Best Bites instead of the one off pinterest and then made my own frosting. One of my boys that loves fruit and isnt too much into sugar ate his without the frosting and loved it!!
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
For the Blueberry Filling (beantownbaker.com)
1 pint blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice
3/4 cup water
Combine cinnamon & sugar to sprinkle on blueberry filling
1 cup sugar
2 Tbsp cinnamon
Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Roll dough into a rectangle about 12 x 14 inches. Spread blueberry filling mixture over the surface then sprinkle with cinnamon and sugar mixture. Use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls
2 pkgs cream cheese
1/2 cup butter softened
2-2 1/2cups powdered sugar
1 tsp. vanilla
1/4 cup heavy whipping cream
Beat cream cheese until softened. Add remaining ingredients. continue to beat until it is all combined well and the cream has had time to set up a little.
There was a time I rarely ate any meat, than came the prime rib! It changed my life! There is nothing I enjoy more when it comes to meat than a slice that is tender and lean but still maintains awesome flavor and texture. One of my favorite cuts is the tenderloin, be it a steak tenderloin or a pork tenderloin. I intended to cook this on the grill but than the storm decided to hit us, but no worries it was still just as good!
Grilled Balsamic – Garlic Crusted Pork Tenderloin
- 4-5 garlic cloves, finely minced or crushed
- 2 tablespoons balsamic vinegar
- 2 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 2 pork tenderloins (about 1¼ pounds each)
- 2 tablespoons canola oil (if preparing in oven)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
Sugar Cookie Bars
1 c. unsalted butter, softened 2 c. sugar
2 tsp vanilla
5 c. flour
1 tsp salt
1/2 tsp baking soda
Cream your butter and sugar until light and fluffy. Add your eggs one at a time mixing well after each one. Add vanilla.
Add your dry ingredients and mix until well combined. Press into a greased 13x18 (cookie sheet). Bake at 375 degrees for 10-15 minutes. Let it cool completely before frosting.